V0: described, not machine-verified
Chicken in Aspic Mold
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Ingredients
- Medium chicken, boiled and cut into even pieces1 chicken
- For the aspic: stock (or water)¾ liter (3½ cups)
- For the aspic: vinegar and lemon juice½ cup
- For the aspic: halal (beef) gelatin sheets60 g
- For the aspic: salt and black peppercorns½ teaspoon salt and 10 peppercorns
- For the aspic: thinly pared zest of two lemons, an onion, a piece of celery, a piece of carrot and 3 clovesas listed
- For clarifying: whites and shells of 3 eggs3 eggs
- Boiled peas¼–½ kg
- Boiled carrots, cut up2
- Thin pickled gherkins⅛ kg
- Lettuce, for servinga little
Allergens (inferred from ingredient names): celery, eggs
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 28, fat 6, carbs 12, fiber 2, sugar 1
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared